Ingredients:
For the Steak:
1 pound (450g) of high-quality steak (such as ribeye, sirloin, or tenderloin), cut into 1-inch thick steaks
Salt and freshly ground black pepper, to taste
2 tablespoons vegetable oil
For the Marinade (optional but recommended):
2 tablespoons soy sauce
1 tablespoon mirin
1 tablespoon sake
1 tablespoon brown sugar
1 clove garlic, minced
1 teaspoon ginger, minced
For Garnish:
Thinly sliced green onions
Sesame seeds
Fresh cilantro or parsley (optional)
Lemon wedges (optional)
Instructions:
1. Prepare the Marinade (if using):
In a bowl, whisk together the soy sauce, mirin, sake, brown sugar, minced garlic, and minced ginger.
Place the steaks in a resealable plastic bag or shallow dish and pour the marinade over them.
Seal the bag or cover the dish and refrigerate for at least 30 minutes to an hour. If not marinating, simply season the steaks with salt and pepper.
2. Preheat and Prepare:
Remove the steaks from the marinade and pat them dry with paper towels. This helps achieve a better sear.
Season both sides of the steaks with salt and freshly ground black pepper.
3. Sear the Steaks:
Heat the vegetable oil in a large skillet over high heat until it begins to shimmer.
Add the steaks to the hot skillet and sear for 2-3 minutes on each side, or until a nice crust forms and the steak reaches your desired doneness (medium-rare, medium, etc.). For medium-rare, aim for an internal temperature of about 130°F (54°C).
Remove the steaks from the skillet and let them rest on a plate for a few minutes.
4. Aburi (Torching) the Steaks:
Using a kitchen blowtorch, carefully torch the surface of each steak to add a smoky, charred flavor. Hold the torch a few inches above the steak and move it in a circular motion. This should only take 30-60 seconds. Be cautious and ensure you do this in a well-ventilated area.
If you don’t have a blowtorch, you can place the steaks under a broiler for a minute or two to achieve a similar effect, but the blowtorch method is preferred for precision.
5. Serve:
Slice the steaks against the grain and arrange them on a serving plate.
Garnish with sliced green onions, sesame seeds, and fresh cilantro or parsley if desired.
Serve with lemon wedges on the side, if you like.
